Basic Knife Tips from Certified Master Chef Ken Arnone
1. Use the proper knife for the job. It should feel comfortable in your hand.
2. Use proper hand position to hold the knife securely.
3. Use sharp knives. Dull knives are dangerous.
4. Secure your cutting board so it doesn’t slip around. Use a rubber mat or damp towel underneath it.
5. Stand with your shoulders square with the table. Your angle will be straight and cuts will be more accurate.
6. DO NOT TAKE YOUR EYES OFF OF YOUR HANDS!
For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on
Talk 650 AM. (By the way, she gives out prizes on every radio show!)
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
Roasted Turkey
Source: Chef Eric Aldis, Mo’s … A Place for Steaks
Brine Ingredients
4 quarts apple cider
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
Directions to Brine Turkey
1. Mix all ingredients in a container large enough to hold brine and the Turkey.
2. Soak turkey in the brine overnight.
3. Remove turkey from brine and pat dry with paper towels or lint-free cloth towel.
Set turkey aside.
Aromatic Stuffing Ingredients
5 cloves garlic
1 onion, large dice
1 lemon, cut in half
10 sprigs of sage
10 sprigs of fresh thyme
1 apple, cored
2 bay leaves
Stuffing Directions
1. Mix all ingredients together and stuff into chest cavity of the turkey.
Roasting the Turkey
Ingredients
Whole raw turkey, thawed
Olive oil
Salt and Pepper to taste
Directions
1. Set rack at lowest position in oven; preheat to 350°F.
2. Truss the turkey: fold the wings back behind the breast.
Then make a slit on the drum stick 2 inches in length beginning from the foot knuckle.
Slide the knuckle of the opposite leg through the slit.
3. Rub the turkey with olive oil, salt and pepper.
4. Place turkey on roasting rack in a roasting pan and place in oven.
Cook turkey For one hour until it begins to brown. Then cover with foil and return to
oven until an internal temperature of 160 – 180 degrees is reached at the thickest part
of the bird using a meat thermometer.
5. Remember to baste the bird with the pan juices every 20-30 minutes.
If pan juices begin to burn add a cup of water to the bottom of the pan.
6. Transfer turkey to a platter, tent with foil, and let rest for thirty minutes.
7. Carve & serve
